Roast Red Peppers

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After you char the peppers put them in a bowl and wrap with plastic wrap and let rest for 20-30 minutes. The cut the peppers in half, discard the seeds and stems, and push off the charred skins.

Roasted red peppers are a great and easy side dish for any meal and have so many more uses from bruschetta to risotto It’s a multi-step process as you have to first blister the peppers to get the skin off, remove the seeds then roast again but it is well worth it.  Specialty stores have done the first step for you by selling already peeled peppers.  Do not, however, buy the jarred peppers.  No.

Ingredients 

  • 8 red bell pepper
  • Olive oil
  • Chimichurri 
  • Kosher salt and freshly ground pepper to taste

Making It

  • Turn the oven to 500 degrees and put in the peppers on a baking sheet, cook until the skins are wrinkled and charred or do so on an outdoor grille, set high.  Either way be sure to turn the peppers throughout the process, around 30 minutes for roasting, 20 minutes on the grille
  • When the peppers are properly charred put them in a bowl and cover tightly with plastic wrap
  • Remove each stem and cut the pepper in half,  Scrape the seeds and septum off, flip over and rub the skin off with your fingers
  • Place inside part of the pepper down on a parchment lined baking sheet
  • Liberally sprinkle chimichurri on top with salt and pepper, drizzle with olive oil

Time to Cook

  • Turn oven to 300 degrees and roast the seasoned peppers for 30 minutes
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There is a traditional Basque steakhouse in Madrid, Julian de Tolosa, that has the most amazing roasted red pepper dish.  Their steaks and fish are also amazing.

 

 

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